Friday, February 7, 2014

Basil EVOO Pesto Crab Pasta

We have been so very lucky since our move here to Carmel Valley. The fish here is exquisite and the crab...yum! Everyone needs to try the recipe, the pasta that is sold at The Quail and Olive is amazing. It is all freshly made and no artificial ingredients. One small package was enough to feed four hungry adults and 3 children. Enjoy!

Basil EVOO Pesto Crab Pasta

Ingredients:

1 small package of Organic Farfalline Arcobaleno Pasta
1 cup fresh crab, shelled
2 cups Basil Leaves, chopped
1/2 cup Parmesan Cheese, grated
1/2 cup Basil EVOO
1/3 cup pine nuts
3 garlic cloves, chopped
salt and peper to taste

Combine all ingredients (with the exception of the crab and pasta) into a food processor. Pulse to combine. Cook pasta according to directions on back of pasta. In large bowl, combine pasta, crab, and pesto. Serve with a salad and enjoy!






Lime EVOO Fish tacos

There is nothing better than fresh fish and a great taco bar. My middle child absolutely loves tacos and I make sure its on our meal plan at least one time a week. This is a great and very easy recipe to prepare. Enjoy!

Lime EVOO Fish Tacos


Ingredients:

1 lb fresh fish ( we used rock cod fillet) cut into 2 oz portions
1/4 cup flour
1/4 cup corn meal
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
pepper to taste
1 egg, slightly beaten
2 T Lime EVOO
1 head of Red cabbage, thinly sliced
corn tortillas


Directions:

Combine flour, corn meal, salt, cayenne pepper, garlic powder, and pepper in medium sized bowl. In another bowl, beat the egg and Lime EVOO. Dip fish into egg mixture. Then coat the flour mixture over fish. Place on dish and set aside. Heat grill, grill fish on both sides until done, usually 3-4 minutes per side. Slice the cabbage and place into bowl. Squeeze some fresh lemon juice over the cabbage and add about 2 T of Lime EVOO. Mix to combine. Serve tacos with some fresh pico de gallo Salsa and a creamy white Dill Sauce. Enjoy!


Recipe for creamy white Dill Sauce

1/2 cup mayonnaise
1/2 cup plain yogurt
2 T fresh lime juice
1 t jalapeno pepper, minced
1 t cayenne pepper
1/2 t salt
1/2 t cumin
1/2 t dried dill
1/8 t garlic powder






Bacon EVOO Fish Chowder

This week we had some fresh rock fish from our local CSA. I decided to make this chowder for our family and friends. This was a hit! I especially loved using the Bacon EVOO, a very special guilt free meal,  everyone loved it and so did my little girls. I will definitely be making this again. Enjoy!

Bacon EVOO Fish Chowder

Ingredients:

1 1/2 to 2 pounds fish ( raw it will cook in chowder), cut into chunks
4-6 cups Fish Stock
2 Baking Potatoes; peeled and chopped
1 T fresh tarragon, chopped
1/4 cup chopped parsley
2 T sugar
1 t of white pepper to taste
2 Bay leaves
2 t thyme
1 cup whipping cream
1-2 cups cream sherry
salt and pepper to taste
4 ribs celery, chopped
4 carrots, peeled and chopped
1 onion, chopped
1 package frozen corn
1/4 cup Bacon EVOO



Directions:
In large stock pot, add Bacon EVOO. Place on medium heat. Add onions, carrots, and celery. Add a little salt and pepper. Saute for about 5-7 minutes. Add tarragon and parsley. Cook for another minute or so until fragrant. Add cream sherry and deglaze pan, making sure to scrap the sides of the pot to get all that extra flavor incorporated in the mixture. Add the stock, potatoes, white pepper, bay leaves, and thyme. Bring to boil and then reduce heat. Cook until potatoes are softened, about 30 minutes or so. Add the fish, cook for about 15 minutes more or until fish is done. Add frozen corn, whipping cream, and sugar. Stir to combine. Cook for about another 5 minutes. Take bay leaves out before serving.  I love the Habanero EVOO and it tasted exquisite over this chowder. Enjoy!